I have great memories of making Halloween dinner with my cousin Hilda and thought I would bring that tradition into my family. So, last night I made jack-o-laterns (stuffed yellow peppers)
STUFFED PEPPERS
1 cup Wild Rice
4 whole Bell Peppers Innards Removed and faces cut out
2 Tablespoons Extra Virgin Olive Oil
1 cup Yellow Onion, Diced
3 cloves Garlic, Minced
3 whole Italian Sausage Links, Casings Removed
1 Tablespoon Ground Cinnamon
1 teaspoon Freshly Grated Nutmeg
1 Tablespoon Smoked Paprika
1 pinch Crushed Red Pepper Flakes
¼ cups Yellow Raisins
1 pinch Coarse Salt
1 pinch Freshly Ground Pepper
1 carton (26.46 Oz. Size) Pomi Strained Tomatoes, Divided
¼ cups Freshly Grated Parmesan
DIRECTIONS:
Preheat oven to 350ºF.
Cook the rice in boiling water for about 20 minutes.
Heat the oil in a large skillet over medium-high. Add the onion and saute 4 minutes. Add the garlic and bloom 30 seconds. Add the sausage and break up with a wooden spoon. Cook about 5 minutes until fully cooked. Add the cinnamon, nutmeg, paprika, diced bell pepper tops,and a good pinch of salt and pepper. Saute another minute.
Add 1/2 cup of the strained tomatoes and stir to combine.
Stuff each pepper with the sausage mixture and place in a small baking dish.
Bake 30 minutes.
Switch oven to broiler, sprinkle peppers with cheese, stick it back in for a minute, until the cheese melts.
Serve peppers with a good drizzle of the bubbly tomato sauce.
While I was writing this post I realized I haven't posted this year's FALL LIST yet and well- we are almost through fall...how fast time flies by... you can see some of the recent things we crossed off our list on my sister-in-law's blog here and here.
My fall list:
Leaf Art
Watch Troll 2
Spend an entire day cuddling
Have Apple Cider
What is on your list?
Besitos,
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Ooo-la-la...looks delish.
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